In the past year I have learned a ton about the art and science of chocolate making, and the more I learn the more I am overwhelmed by the complexity. There are whole worlds to know just about the cacao plant: different types of trees, both hybrid and heirloom; pruning methods, soils and terroir, harvesting -- even a DNA project. And then the beans must be properly fermented by the farmer, a process that takes days.

Much of the world's commodity chocolate comes from an inferior bean -- that itself comes from a very productive and cost-effective plant -- that is dried and fermented by the side of the road where gas fumes taint the chocolate. No wonder Hershey's milk chocolate is only 10% cacao -- who would want more of that stuff! You can buy a ton of cacao beans on the world market by just picking up the phone, but I wouldn't want to eat any of the chocolate you make from it.

So, are we up to the shipping yet? Because, yes, the special beans used to make craft chocolate even need to be packed and shipped a certain way. Don't get me started!